Crispy Chicken With Lemon, Parsley, And Extra Virgin Olive Oil

• 2 1/2 ounces sourdough bread (about 3 slices), torn into smaller pieces
• 4 (6-ounce) boneless skinless chicken breast halves
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon coarse-grained Dijon mustard
• 3/4 cup extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 4 cups mixed baby greens

1. Place bread in a food processor; process about 1 minute or to coarse crumbs. Transfer breadcrumbs to a large plate.
2. Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush each chicken breast half evenly with mustard, and roll in breadcrumbs to coat.
3. Heat 1/2 cup oil in a large nonstick skillet over medium heat until hot. Add chicken, and cook 7 minutes on each side or until golden brown and thickest portion registers 165u0b0.
4. Meanwhile, combine lemon juice, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Slowly whisk in remaining 1/4 cup olive oil.
5. Place 1 chicken breast half onto each of 4 plates; top evenly with parsley mixture. Serve immediately with mixed greens.

bread, chicken breast halves, salt, black pepper, coarsegrained dijon, extra virgin olive oil, lemon juice, parsley, mixed baby greens

Taken from www.myrecipes.com/recipe/crispy-chicken-lemon-parsley (may not work)